✅INGREDIENTS:
1 lb. lean ground beef
1/3 cup oatmeal flour (rolled oats ground, pulsed, or blended into flour)
1 large egg
2 tsp dried oregano
1 tsp cumin
1/4 tsp coriander
1/2 tsp garlic powder
sea salt and pepper, to your taste (about an 1/8 teaspoon each)
For your soup:
2 Tbsps olive oil, or avocado oil
1 large yellow onion, diced
3-4 fresh garlic cloves, minced
4 stalks celery, sliced thinly
1 large red bell pepper, diced
1 (15oz.) jar diced tomatoes, with juices
15 ounces black beans, drained and rinsed if using canned
4 cups chicken bone stock, or broth
2 fresh ears corn, corn cut from cobs
Garnish suggestions:
a handful of fresh picked cilantro leaves, to garnish
fresh sliced jalapeno peppers
juice of 1 lime, and/or lime wedges
✅INSTRUCTIONS:
In a medium bowl, add all of your meatball ingredients and stir to thoroughly combine (or just get your hands in there like I do!).
Take about a spoonful of mixture and roll it between your palms to create a meatball.
Repeat with remaining mixture. (tip: use your cookie scoop to create evenly measured meatballs)
Heat the oil in a large stock pot over medium high heat.
Add in your meatballs and cook until they start to nicely brown on the sides (the meatballs don’t have to be cooked through at this point).
Stir in diced onion, garlic, celery, bell pepper and continue to cook until your veggies soften a bit, 3-4 minutes.
